Pomegranate Seeds for decoration ( optional )INSTRUCTIONS
Heat oven to 200C/400F and grease a baking tray with oil.
Peel the beetroots and slice into chunks. Whiz in a food processor or mini chopper until fine. Transfer to a large bowl and set aside.
In a dry frying pan, toast the walnuts for a few minutes until lightly golden. Add the walnuts ( or Sunflower seeds ) and kidney beans to the food processor (no need to clean after the beets) and pulse once or twice until crumbly.
Add the bean mixture, bread crumbs, chopped onion, oregano, thyme, salt and pepper to the bowl of beetroot and combine well, you’ll need to use your hands. Squish the mixture well so that it sticks together. Roll into balls and place onto the baking tray.
Bake the beet balls for 25-30 minutes, turning halfway through.
For the courgetti (zoodles):
Courgetti can be eaten raw or cooked.I always cook them, myself.Spiralise the courgettes (zucchini) in a hand-held or freestanding spiraliser. I’ve grated them before, into long ribbons. If cooking, toss them into a frying pan on medium heat with a tablespoon of oil.Stir frequently until it softens ( about 3 – 4 minutes ), add in the peas and quick fry fror another minute or two. Add in the Pesto. I often throw in a tablespoon of Creme Fraiche for a creamier consistency.Then place Spinach onto plate, divide pesto/ courghetti/pea mixtue onto plates and top with the beet balls. Add Pomegranate Seeds if using. Serve immediately.